Ecological parameters influencing microbial diversity and stability of traditional sourdough - Minervini, Fabio; De Angelis, Maria; Di Cagno, Raffaella; Gobbetti, Marco (International journal of food microbiology, 2014)
Keywords: Back-slopping; baked goods; Biodiversity; Biological and medical sciences; Bread; Bread - microbiology; Candida; Ecology; ecosystems; Fermentation; Flour; Flour - microbiology; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Lactic acid bacteria; Lactobacillaceae; Lactobacillaceae - physiology; Lactobacillus; Leuconostoc; Microbial ecology; microbiology; nutrient content; physiology; population dynamics; researchers; Saccharomyces cerevisiae; sourdough; starter cultures; temperature; Traditional sourdough; Weissella; Yeasts; Yeasts - physiology; Microbial ecology; Traditional sourdough; Yeasts; Back-slopping; Lactic acid bacteria; Flour; Yeast; Stability; Diversity; Ecology; Quality; Sour dough; Microorganism